If you’ve tried our famous 2 ingredient brownies before, you’ll love using the same ingredients to make a chocolate cake. Now, we love all kinds of chocolate cake, as evidenced by our low carb, vegan, and even flourless versions. However, when the cravings strike and we need something simple, nothing beats this two ingredient version.
Recipe highlights
As someone with a raging sweet tooth, this 2 ingredient chocolate cake recipe ticks all the boxes. I always have eggs in my fridge and chocolate chips in my pantry, so really, there isn’t any excuse not to satisfy my cravings!
There is no cake mix needed! Unlike my two ingredient pumpkin cake which calls for a boxed mix, this one combines melted chocolate and eggs only. It’s completely flourless and grain free, so if you follow a gluten free diet, these are suitable for you! You can use sugar free chocolate chips if you are looking for a low carb dessert.
How to make a two ingredient chocolate cake
Besides beating the eggs and melting the chocolate, there isn’t much else that goes into baking this cake. Step 1- Melt the chocolate Start by melting your chocolate either in the microwave or using the double boiler method. Once melted, let it cool slightly. Step 2- Beat the egg whites Seperate the yolks from the whites. Beat the whites until medium peaks form. Slowly add the yolks in, while continuing to beat everything together. Step 3- Make the cake batter Slowly add in the melted chocolate into the cake batter until a thick batter remains. Step 4- Bake the cake Transfer the batter into a greased pan. Bake the cake 30 minutes, before transferring to a wire rack to cool completely. Once cool, add some frosting if desired. To store: Leftovers can be stored at room temperature, covered, for up to three days. If you’d like them to keep longer, store them in the refrigerator. To freeze: Place slices of the cake in an airtight container and store it in the freezer for up to 6 months.
